Name: Easy No-Boil Baked Ravioli with Meat Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1-2 teaspoons olive oil; 1 pound Italian sausage (or ground beef); 1 tablespoon Italian seasoning; 24 ounces marinara or spaghetti sauce; 24 ounces package fresh or frozen cheese ravioli; 2 cups mozzarella cheese (shredded); 1/4 cup parmesan cheese (plus more for serving)

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Baked Ravioli delivers the flavors of lasagna without the work! This simple recipe for Ravioli Lasagna is made with a hearty meat sauce, cheese ravioli, and mozzarella cheese to create a cozy, hearty pasta dinner with minimal effort.

Pair this Ravioli Lasagna with a Caesar Salad and Homemade Garlic Toast for a simple meal everyone will rave about!

Plated baked ravioli on plate topped with parsley and fresh basil.

Lasagna ranks up there as one of my all-time favorite pasta dinners. From the Italian sausage to the marinara to creamy ricotta to the gooey cheese, lasagna is the ultimate comfort food.

The only thing not to love about homemade lasagna is the amount of work that goes into creating it!

Reasons to Love Baked Ravioli

Incredibly Easy Dinner Recipe. Thanks to the cheese ravioli, this simple recipe for Baked Ravioli mimics the flavor and cheesy goodness of lasagna yet comes together with minimal effort. It is easy enough for busy weeknights!
No Boiling Required! That's right, even if you use frozen ravioli, you don't need to parboil the ravioli before assembling this casserole.
Adaptable. This recipe for ravioli lasagna can be made with or without meat. It works with fresh or frozen ravioli and can be made with either cheese or spinach ravioli.
Family-Favorite. From the perfectly cooked, tender ravioli, to the flavorful meat sauce, to the glorious melty cheese, you can guarantee this recipe will impress the pickiest of eaters.
Make-Ahead/Freezer-Friendly Recipe. Baked Ravioli can be assembled up to baking and then refrigerated or frozen to enjoy at a later date.

Notes on Ingredients

Ingredients for Baked Ravoli labeled on counter.

Ravioli: Cheese or spinach and cheese ravioli is the way to go, as the filling will give you the same taste you know and love in lasagna. This recipe works using fresh or frozen ravioli with equally delicious results.
Italian Sausage: Adding meat to this ravioli bake is optional and should be based on your personal preference. For a hearty, meaty sauce, I recommend using ground storebought or homemade Italian sausage, as it adds additional flavor to the dish.
Marinara Sauce: Use your favorite store-bought or homemade spaghetti sauce or marinara sauce. Keep in mind if selecting store-bought sauce, you will want to ensure it is one with really good flavor to make the most delicious baked ravioli.
Cheese: I use a combination of mozzarella cheese and parmesan cheese, and recommend shredding the cheese yourself for even melting.
Italian Seasoning: Italian seasoning is a powerhouse of flavor. Made with dried oregano, basil, parsley, rosemary, and crushed red pepper flakes, this simple spice blend adds the perfect flavor to this pasta bake.
Oil: Use olive oil, as it pairs well with the Italian flavors in this pasta dish.

Optional Ingredients/Variations

Swap out the sausage for ground beef or ground turkey.
Omit the meat altogether for a Vegetarian-Friendly pasta bake.
Omit the sausage, and layer pepperoni over the ricotta mixture for a ridiculously fast way to add meat and flavor to this Ravioli lasagna.
Bump up the garlic by adding 1 teaspoon of dried garlic powder or 1-2 cloves of finely minced garlic to the marinara along with the Italian seasoning.
No Italian Seasoning? Swap it out for 2 teaspoons of dried oregano.
Add some spice by adding up to ½ teaspoon of crushed red pepper flakes to the marinara sauce.
Use leftover Bolognese Sauce in place of the spaghetti sauce, for an incredibly rich version of baked ravioli.
Frozen ravioli? You don't even need to thaw it prior to assembling this pasta bake. Simply add 15 minutes of baking time and it will turn out perfectly cooked.

How to Make the Best Baked Ravioli

Please refer to the recipe card at the bottom of this post for ingredient quantities and full instructions.

Step #1: Make a Hearty Meat Sauce. To make this ravioli bake incredibly hearty and filling, you want to start this recipe by sauteeing ground Italian sausage until cooked through. Once the meat is browned, drain off excess grease, so that your dish is not overly greasy. Add in marinara and Italian seasoning and stir to combine.

Side by side saute pan with browned Italian sausage next to saute pan showing sausage with marinara sauce.

Step #2: Prepare the Baking Dish. It is best to use a deep, 2-quart casserole dish to layer the ravioli with meat sauce and cheese. To prevent the ravioli from sticking to the bottom of the casserole dish, brush the dish with olive oil and then a thin layer of the prepared sauce.

Meat Sauce in casserole dish for baked ravioli.

Step #3: Layer the Ravioli Lasagna. Add a single layer of the ravioli to cover the casserole dish. Top the ravioli with half of the remaining meat sauce, and 1 cup of shredded cheese, and then repeat the layers, finishing with some freshly grated parmesan.

Side by side photos of casserole dish showing how to layer ravioli and then top with cheese and sauce.

Step#4: Bake Ravioli Casserole. You want to tightly cover the ravioli lasagna with foil before baking. This will help to keep the moisture inside the pasta bake, ensuring the ravioli cooks perfectly. I do like to remove the foil for the last 10-15 minutes of the baking time to brown up the cheese a bit.

Baked Cheesy Ravioli with meat sauce in casserole dish topped with parsley.

Serving Suggestions

Just like classic lasagna, it is best to allow the Baked Ravioli Casserole to rest for 5-10 minutes before dishing it out. This will help the cheese set, and prevent burning your mouth!

Serve Baked Ravioli with a side salad, like Copycat Panera Greek Salad or a Homemade Caesar Salad, or roast some vegetables alongside the ravioli as it bakes. I love pairing this pasta bake with roasted carrots, roasted asparagus, or roasted broccoli.

And of course, a side of Homemade Garlic Toast completes this meal perfectly.

Spoon scooping out cheesy ravioli from baking dish.

Make-Ahead Instructions

Baked Ravioli makes an easy make-ahead recipe with several options for assembling and serving at a later time.

Refrigerate Assembled Casserole: Assemble the ravioli lasagna as outlined and cover it tightly. Store in the fridge for up to 2 days. Remove the casserole from the refrigerator 30 minutes prior to baking, and bake as directed.
Freeze Assembled Casserole: Assemble the ravioli lasagna in a freezer-safe/oven-safe baking dish. This is a great time to use a disposable casserole dish. Cover the dish with 2 layers of foil. as outlined and cover it tightly. Freeze for up to 3 months and let it fully thaw in the refrigerator overnight prior to baking. Remove the casserole from the refrigerator 30 minutes prior to baking, and bake, adding 10 minutes to the baking time.

More Easy Pasta Dinners

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If you tried this Baked Ravioli, I would love for you to leave a comment and review below.

Baked Ravioli dished out on whtie plate with parmesan cheese in background.

Easy No-Boil Baked Ravioli with Meat Sauce

This simple recipe for Ravioli Lasagna is made with a hearty meat sauce, cheese ravioli, and mozzarella cheese to create a cozy, hearty pasta dinner with minimal effort

5 from 8 votes

Print Pin Rate

Course: Main Course

Cuisine: Italian

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 602kcal

Author: Kristen Chidsey

Ingredients

▢ 1-2 teaspoons olive oil
▢ 1 pound Italian sausage or ground beef
▢ 1 tablespoon Italian seasoning
▢ 24 ounces marinara or spaghetti sauce
▢ 24 ounces package fresh or frozen cheese ravioli
▢ 2 cups mozzarella cheese shredded
▢ ¼ cup parmesan cheese plus more for serving

Instructions

Preheat the oven to 400℉ lightly grease a 9x13 baking dish with the olive oil.
In a large skillet, over medium-high heat, brown the Italian sausage, breaking it into small bite-sized pieces until fully cooked through. Once browned, turn off the heat and drain off excess grease if needed. Add in the Italian seasoning and spaghetti sauce and mix until evenly combined.
Cover the bottom of the casserole dish with a thin layer of spaghetti sauce.
Top with half of the ravioli, in a single layer, overlapping slightly if needed. Top the ravioli with half of the remaining sauce, spreading to cover, and then sprinkle 1 cup of mozzarella cheese over the ravioli. Add another layer of ravioli, and the remaining sauce, and then cover with mozzarella and parmesan.
Cover the baking dish with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes if using fresh or defrosted ravioli and 20 minutes if using frozen ravioli.
Let rest for 10-15 minutes before serving with additional parmesan cheese if desired.

Notes

Ravioli: Use either fresh or frozen cheese or spinach ravioli. For frozen ravioli, there is no need to defrost, simply add 15 minutes of baking time and it will turn out perfectly cooked.

Meat: Swap out the sausage for ground beef or ground turkey. Or omit the meat altogether.

No Italian Seasoning? Swap it out for 2 teaspoons of dried oregano.

Spice it Up: Add up to ½ teaspoon of crushed red pepper flakes to the marinara sauce.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings by heating for 30-45 seconds in the microwave on a heat-safe plate covered with a damp paper towel.

Make-Ahead Instructions:

Refrigerate Assembled Casserole: Assemble the ravioli lasagna as outlined and cover it tightly. Store in the fridge for up to 2 days. Remove the casserole from the refrigerator 30 minutes prior to baking, and bake as directed.

Freeze Assembled Casserole: Assemble the ravioli lasagna in a freezer-safe/oven-safe baking dish. This is a great time to use a disposable casserole dish. Cover the dish with 2 layers of foil. as outlined and cover it tightly. Freeze for up to 3 months and let it fully thaw in the refrigerator overnight prior to baking. Remove the casserole from the refrigerator 30 minutes prior to baking, and bake, adding 10 minutes to the baking time.

Nutrition

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